pescatariannut-freesoy-free
Forcemeat of Oysters (Another Way)
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient to stuff a good-sized turkey.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1064. The excerpt below is the record exactly as published.
a pinch of cayenne, two ounces of fresh butter, broken into small pieces (or if preferred, four ounces of finely-shred beef-suet, though the forcemeat will not then be so deli- cate), the grated rind of half a small lemon, and a table-spoonful of chopped parsley. \Vhen these ingredients are thoroughly mixed, stir in a dozen plump oysters, which have been bearded and cut into small pieces, and bind the prepara- tion together with the yolk of an egg and a little of the oyster liquid. If forcemeat balls are required, the mixture should be pounded in a mortar until reduced to a smooth paste. Oyster-sauce should always be served with oyster-forcemeat. Time, haK an hour to pre- pare. Probable cost, 2s. Sufficient to stuff a large fowl. Oysters, Forcemeat of (another way). — Oj^en and beard two dozen fresh oysters, and carefully preserve the liquid. IMince them finely, pound them to a smooth paste, and mix with them five ounces of finely-grated bread-crumbs, an ounce of fresh butter, the rind of half a lemon chopped small, a table-spoonful of minced parsley, a pinch of cayenne, a small tea-spoonful of salt, and half a tea-spoonful of pepper. When well mixed, bind the mixture together with the unbeaten yolk of an egg and a small quan- tity of the oyster liquid
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